Cottage Pie - one of my faves!

Ingredients:

1 tbsp oil

1 large onion chopped

2 medium carrots, chopped

560g/1¼ lb beef mince

400g/14oz can tomatoes

290ml/10fl oz beef stock

1 bay leaf

fresh thyme leaves from 1 sprig

2 tbsp tomato purée

salt and freshly ground black pepper

3 cloves garlic

75ml Worcestershire sauce

Mash Potato Topping:
750g/1½ lb potatoes, peeled and chopped
75g/2½oz butter

55ml/2fl oz milk

Grated parmesan.

Method

1. Preheat the oven to 190C/375F/Gas 5.

2. Heat the oil in a large pan. Add the onion, garlic and carrot and cook over a medium heat for 5 minutes until soft.

3. Add the minced beef and cook for 3 minutes to brown. Drain any excess grease

4. Add the tomatoes, purée, beef stock, bay leaf, worchestershire sauce and thyme.

5. Cover and simmer for 30 minutes. Season.

6. Make the mash: boil the potatoes until soft. Drain and mash with the butter and milk. season with salt and pepper.

7. Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes until golden brown.

8.Add the cheese and grill for a few minuites until the cheese melts and forms a crust.

ENJOY!!!!

Christmas Pudding

The most British of desserts, the traditional Christmas pudding was always a must at home. It would be made several months in advance, then re-steamed a few days before christmas. Tradition also dictated that a silver sixpence would be put in the mixture for a lucky person to find (and hopefully not choke on!) A sixpence does not exist any more - let alone a silver one but I do remember putting one in!
Another tradition was that everyone in the family would stir the pudding and make a wish.

This is a great recipe adapted from the
 Telegraph on line

Butter a pudding basin (8-10in/20-25cm) and line the base with a circle of baking paper. Into a very large bowl put 4oz/115g raisins, 4oz/115g sultanas, 4oz/115g chopped Smyrna figs, 4oz/115g chopped pitted prunes and 4oz/115g chopped dates.


Add 4oz/115g grated pumpkin and 1 grated  apple. Pour over 3½ fl oz/100ml cider or ale and leave to stand for about 20 minutes, until the raisins have plumped up a little.

Add 2 beaten eggs and 2 extra egg yolks, 2 tbsp black treacle and 4oz/115g dark muscovado sugar. Stir in 4oz/115g ground almonds, 4oz/115g vegetable suet  and 3oz/85g grated plain chocolate .
Sift together 4oz/115g white  flour , ½ tsp ground mixed spice, ½ tsp grated nutmeg and ½ tsp ground cinnamon and fold well into the pudding.

Spoon into the greased basin (or basins, if you are making more than one smaller pudding, in which case reduce cooking time by two thirds). Cover the surface of the pudding with another circle of baking paper.

Cut a large piece of baking paper (big enough to cover the bowl and be tied down) and a similar-sized piece of foil. Lay one on top of the other and fold to make a pleat so they hold together.

Lay over the bowl and tie down with a piece of string. Place in a large, deep pan and pour water in until it reaches halfway up the basin.

Bring to the boil, cover with a lid, turn down to a slow simmer and steam for about 6 hours. Allow to cool and store at room temperature. From time to time, open the seal and sprinkle with brandy. You will need to steam the pudding again for about 3 hours before serving it.

English Trifle

Trifle is one of the oldest English deserts..and my favourite.

The word trifle derives from the Middle English trufl which in turn came from the Old French trufe (or truffle), meaning something of little importance.

Originally, in the late 16th century, the culinary meaning of the word trifle was a dish composed of cream boiled with various ingredients... Trifle is the one of the richest English desserts and it is served on special occasions like Christmas.

This is an easy way to make it.

Ingredients:

About 2 pints of custard - see the previous recipe.

I sometimes make on pint of chocolate custard and one pint vanilla, just to vary

1 pre cooked sponge cake - or you can make one yourself, cut horizontally in thin slices

Some Sherry

Some apricot jam

2 tins Nestle's Cream (this give the best result - if you can't find it whipped cream will do)

Method:

You can use a round or square glass bowl - i prefer the square one.

Take some of the sponge and place on the bottom of the dish.

Melt the apricot jam and spread across the sponge.

Add a good splash of sherry

Add the custard.

Repeat the above except for the jam as that it just on the first layer.

End with a think layer of nestles cream.

You can always drizzle some chocolate on the top and make a pattern.

This is DELICIOUS!

Garibaldi Biscuits

I am yearning for these biscuits - i must have ate a zillion kilos of them as a child....difficult to find in the states...
The Garibaldi biscuit consists of currants in a plain biscuit, best enjoyed with tea or coffee. They are also called dead fly biscuits, because the currants resemble dead flies!!They consist of a dry, not too sweet dough, a shiny glazed top,  squashed currants and the brilliant device of leaving strips of five biscuits joined together, like perforated cardboard. This biscuit is named after Giuseppe Garibaldi, an Italian general and leader in the fight to unify Italy. It was first manufactured by Peak Freans in 1861 after Garibaldi visited England.

I actually found them for sale here in the Vermont Country Store

Had a shot at making them....not quite the same thing but they will do for now!

Ingredients:

7oz plain flour
1oz cornflour
2oz caster sugar
pinch of salt
2oz butter
1 egg yolk
a little milk
4oz currants
egg white to glaze

Method:

Preheat oven to 400°F and prepare a baking sheet. Sift the flour and cornflour into a bowl with the sugar and salt. Rub in the butter until the mixture resembles breadcrumbs.

Squash the currents with a fork

Add the egg yolk and mix to a stiffish dough with sufficient milk. Turn out onto a floured surface and roll out thinly to a long thin rectangle. Trim the edges square and sprinkle one half of the dough evenly with currants.

Fold over the dough and press the edges together. Roll with a floured rolling pin to about ¼ inch thick, cut into convenient squares or rectangles and brush with egg white to glaze. Prick with a fork to make the little holes.

Place on the baking sheet and bake for 15 minutes until golden brown.

English Scones

I remember cooking class at school (or home economics I guess..) and the first thing we learnt was how to make scones. Some turned out so hard they could be considered a weapon of mass destruction - but some actually turned out well! Scones are typically British and it may be difficult to find the clotted cream, that finishes then so well,  elsewhere. The sultanas are optional but they make a nice twist to the plain recipe.

Scones with sultanas .

Ingredients (yields 6 scones):

200g all-purpose flour, plus more for handling the dough

1 1/2 tsp baking powder

2 1/2 tbsp  sugar

1/2 tsp  salt

60g cold butter

50g  sultanas 

140-150g milk 

for brushing the top: 1 egg yolk and 1 tbsp milk

serve with unsalted butter or clotted cream and jam

Preheat your oven to 220°C /425° F and line a baking tray with parchment paper. You can prepare the dough either by hand or in a food processor.

Mix the flour, the baking powder, the sugar and salt  until incorporated

Cut the  cold butter into small cubes and add them to the dry ingredients  until you get a breadcrumb like consistency.

Add the sultanas and mix, then add the milk  and mix again just until the dough comes together and doesn’t show big spots of dry flour anymore – you can add a little more flour if you think it’s too wet to proceed.

Place onto a well floured board, generously sprinkle with flour and knead very briefly  (do not over knead or the scones will be stogy). Pat into a round disc of about 1 1/2 inch thick and cut out rounds with a  2 1/2 inch diameter cookie cutter  and place  on the parchment paper lined baking tray. 

Quickly knead together remaining dough, pat to the same thickness and cut out more scones.

Beat the egg yolk with one tbsp of milk and brush the tops of the scones. Bake on mid level for 13 to 15 minutes or until golden brown. Let cool on a wire rack. Best eaten while still warm with unsalted butter/clotted cream and jam.

Tips: use jam with at least a 50% fruit content.

Learn about Clotted Cream http://en.wikipedia.org/wiki/Clotted_cream

Feta Cheese Souflee

I got this recipe from an English friend of mine - I first made it about 30 years ago! (i am so OLD!) when i was in college in Bournemouth. It can be rather impressive - if it rises that is!

The mixture can be prepared in advance but since the souffle is best served immediately, start step 5 just before serving time so that it will be served nice and fluffy.

Ingredients

7½fl oz milk

3 thick slices sourdough bread(cut off crusts)

5oz crumbled feta cheese

3 eggs, separated

7oz ripe tomatoes, finely diced (remove seeds)

2oz butter, softened

pinch of sugar

1 tbs fresh basil or mint leaves, chopped

Salt and pepper

pinch of freshly grated nutmeg

Method

1. Preheat the oven to 425F

2. Tear up the bread, pour the milk over and soak for 5-10 minutes.

3. Put the cheese into a food processor with the butter, egg yolks, milk and bread mixture, salt, pepper and nutmeg. Process until smooth.

4. Mix the tomatoes with the sugar, basil or mint and salt and pepper, and divide between six buttered ramekins.

5. Whisk the egg whites until they form stiff peaks and fold into the cheese mixture. Spoon this over the tomatoes, filling each ramekin almost to the top.

6. Put the ramekins straight into the oven. Bake for 10-15 minutes until nicely puffed and browned. Do not open the oven while cooking or the souffles will deflate!

7. Serve immediately.

English Custard

Serves 8

INGREDIENTS

2 cups (500ml) milk

6 egg yolks

1 cup (200g) sugar

1 vanilla pod

rind of one small lemon - thickly cut

PREPARATION

Heat milk in a saucepan with the vanilla and lemon rind

Bring to the boil.

Remove from heat and cool a little.

Beat egg yolks and sugar in a mixing bowl for about 10 minutes or until light and fluffy.

Little by little, stir in warm milk until well mixed.

Cook stirring constantly with a whisk untei mixture starts to thicken (Do not allow to boil). Remove from heat, place over a pan of ice and allow to cool completely, stirring from time to time.

You can serve this custard as a dessert or use it as garnish or filling of another dessert like the ENGLISH TRIFLE....which will be my next post!